North African Merguez Recipe • Homemade Lamb Sausage - Episode #121

In a small skillet over medium heat, add cumin seeds, coriander seeds, and fennel seeds.

Sauté the ingredients until fragrant for a couple of minutes.

Remove from heat and let the seeds cool for about 15 minutes.

Grind the cooled seeds using a mortar and pestle or a spice grinder until very fine, almost like powder.

Transfer the ground mix into a bowl and add razel hanut, sweet pepper paprika, cayenne pepper, and cinnamon.

Stir until the ingredients are well blended and set aside.

In a small bowl, combine 1 and 1/2 tablespoons of the spice blend with 1 teaspoon of grape seed oil and mix until it turns into a paste.

Add the paste to the ground lamb along with pressed garlic and stir until well incorporated.

Spread tomato paste on top of the lamb mixture to give it red color.

Using hands, mix the ingredients quickly to avoid warming up the meat.

Cover the meat tightly with plastic wrap, ensuring it's airtight, and transfer it to the fridge overnight.

The next day, form the mixture into patties or sausage.

Equipment Needed

Spice Level:

Dietary